The holidays in general make me giggle with excitement. But when egg nog starts hitting the shelves, I just can’t help but splash it in everything.
The BEST part of this silky custard recipe is that I will teach you how to make SCRATCH-MADE eggnog. The simplest of kitchen staples creates this holiday guzzle and creamy custard, basically two recipes in one. You’re welcome. And Merry Christmas.
Weekends are for baking. However, I’m the kind of baker that doesn’t like to leave the house to buy supplies. So I always work with what I have. Eggs? Check. Milk? Check. Sugar? Check. Nutmeg? Check.
To my delight, I had everything needed to make fresh egg nog for this custard. The egg nog recipe makes a cup or so extra, so save it for sipping while the custards bake. Add some rum and you’ve got a happy holiday.
This is the perfect dessert for the holidays. The fresh nutmeg throughout will make your tongue sing of coziness. Also, it can be baked in any oven-proof vessel, so if you do not have ramekins, don’t worry. When cooled and turned over onto a platter, they make for a smooth delightful treat. I served them with spoons for the family to sit around and dig in!
While taking shots of these, there were two deep 4×4 inch ramekins baking a little longer in the oven. Trust me, it makes a lot of mixture for your holiday get together.
- 2 tsp ground nutmeg
- 2 cups whole milk
- 3 large eggs
- 1/4 cup powdered sugar, sifted
- 1 tbsp vanilla extract
- 6 egg yolks
- 2 additional large eggs
- 3/4 sup + 3 tbsp sugar
- 1/4 tsp salt
- ground nutmeg
- Preheat the oven to 325 degrees.
Make the egg nog: Combine nutmeg and the milk in a small saucepan and bring to boil over medium heat. Once boiling, turn off the heat and steep the milk until it has cooled. Set aside.
- In a stand mixer, mix the eggs until light yellow in color, about 2-3 minutes.
Add in the powdered sugar and vanilla extract, beat until well combined.
Add in the steeped milk and beat again for 30 seconds.
Make the custard: In a different bowl for the stand mixer, add in 2 cups of the egg nog that you just made, 6 egg yolks, 2 whole eggs, sugar, and salt. Blend until the mixture foams and turns light yellow in color.
Spray any oven-proof vessel with cooking spray. Use about 4-6 ramekins or muffin tins if needed.
Fill each ramekin/vessel just about full and place into a large, sided 9 x 13 pan. Sprinkle the tops with ground nutmeg.
Place the pan into the oven and fill with water so that the water reaches about 1 inch up the side of each ramekin/vessel.
Bake the custard until the top feels just set, about 40-45 minutes.
Let the custard come to room temperature for 1 hour, and then refrigerate to let it set completely, for at least 2 hours.
May your days be merry and bright!
So I have a ton of eggnog leftover! I have got to come up with a recipe for it. This looks so yummy.
It really is!!!